Common Queries Answered - Panasonic NN-GM342W Operating Instruction And Cook Book

Common Queries Answered

Problem
Food cools quickly after being
MICROWAVED.
Soup/Casserole boils over after
cooking by MICROWAVE or
COMBINATION.
Food cooks too slowly when cooked
by MICROWAVE.
Meat is tough when cooked by
MICROWAVE.
Meat is tough when roasted by
COMBINATION.
Cakes remain uncooked in center
when cooked by MICROWAVE.
Scrambled or poached eggs tough
and rubbery when cooked by
MICROWAVE.
Quiche/Egg custards tough and
rubbery when cooked by
MICROWAVE.
Quiche/Egg custards tough and
rubbery when cooked by
COMBINATION.
Cheese sauce tough and stringy
when cooked by MICROWAVE.
Vegetables are dry when cooked by
MICROWAVE.
Condensation appears on the door
of your oven.
Turntable rotates in both directions.
Cause
Food not cooked through.
Container too small.
Oven not receiving correct
power.
Food temperature from fridge
colder than room temperature.
Power setting too high.
Meat salted before cooking.
Wrong cut of meat used
/incorrectly programmed oven.
Too short cooking and/or
standing time.
Cooking time too long.
Power level too high.
Cooked too long. Dish size
larger than stated in recipe.
Cheese cooked with sauce.
Cooked uncovered. Low
moisture content e.g. old root
vegetables. Salt added before
cooking.
This is normal and means the
food is cooking faster than the
moisture can be expelled from
the oven.
- Eng-21 -
Solution
Put back in oven for extra time.
Remember foods at fridge temperature require
more cooking time than food at room
temperature.
For liquid foods use container twice the volum
of food.
Oven should be on a separate 13 amp circuit.
Extra time required for cooking colder foods.
Use reduced power level for meats.
Do not salt before cooking. Salt if necessary
after cooking.
Always use the correct cut of meat for roasting.
Add extra cooking time/standing time.
Take care cooking small quantities of eggs,
once spoiled they cannot be saved.
Use reduced power levels for these items.
Always check progress of food as it cooks.
Add at the end of cooking time, the heat of the
sauce will melt the cheese.
Cover with a lid or cling film. Add extra 2-4 tbsps
of water. Salt after cooking.
Wipe condensation off with a soft cloth.
This is normal.